Botvinya with White Kvass

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Botvinya with White Kvass

Ingredients

Mustard Greens - 1.8 oz
Sorrel - 1.8 oz
Chicken Egg - 3 pieces
Smoked haddock fillet - 7.1 oz
Cucumbers - 10.6 oz
Dill - 1.8 oz
Scallions - 1.8 oz
Bread Kvass - 1 qt
Grated Ginger Root - to taste
Borodinsky Bread - 4 pieces
Garlic - 3 cloves
Coarse Salt - to taste
Vegetable Oil - 1 fl oz
Pickled Cauliflower - 2 pieces

Step by Step guide

Step 1

Place the eggs in boiling water and cook for 10-12 minutes. Cool, peel, and slice into rounds.

Step 2

Slice the beet greens and sorrel into thin strips, then drop them into boiling water for a couple of minutes, and then remove with a slotted spoon.

Step 3

Cut the salmon into cubes and toss it into the water used for blanching the greens for 1-2 minutes.

Step 4

Grate the cucumbers on a coarse grater, finely chop the dill and green onions. Mix with the blanched greens and pour in the kvass, then add the grated horseradish and stir.

Step 5

Fry the slices of bread in vegetable oil on one side for 20 seconds, then flip them over, place thin slices of garlic on the bread, fry for another 30 seconds, and remove from heat. Sprinkle with coarse salt.

Step 6

On a flat plate, arrange the sliced pickles, boiled eggs, slices of bread, and blanched salmon. In a deep bowl, add the botvinya and a couple of ice cubes.